Savoring the Snow

As I sit and write this post, I am looking out at a gently blanketed landscape and the snow flakes are dancing like butterflies.  Today has a meloncholic feel to it, the forests always go quiet when it snows and so do the roads as we, like the animals, huddle down.  Maybe we are not as far removed from primal instincts as we think.

I also feel a particular appreciation for the snow today as this might be one of the last gentle dustings we get this year, and then no more until next year when we hope and pray our Christmas will be a white one!  What lies around the corner is long days starting with early mornings, farmers have already been planning the growing season and taking stock of their 'to do' lists, taking trips out to the green house or the barn with a combination of anticipation for how much needs to be accomplished and excitment to get underway. 

Knowing Spring is on our door step and she brings all her craziness and energy with her, I think today is the perfect day to putter around inside and wear your slippers or just your socks all day and appreciate one of the last quiet days we will have this year.  And, as promised, in celebration of the snowy day, I have included a recipe for some cookies.  A sweet friend, Ashley, baked these last week (using organic ingredients) to share and they were DELICIOUS!  It is Martha Stewart's recipe, Ashley added cranberries and I loved them so much I ate more than my share and didn't regret a thing!  They are absolutely worth a quick trip to the store for any ingredients you don't have!

Ingredients

• 1 cup all-purpose flour
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• Coarse salt
• 1 1/2 sticks unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 1 cup finely grated zucchini
• 1 cup old-fashioned rolled oats
• 1/2 cup chopped toasted walnuts
• 8 ounces cream cheese, room temperature
• 1 cup confectioners' sugar, sifted

Directions

1. Preheat oven to 350 degrees. Sift flour, cinnamon, baking soda, baking powder, and 1/4 teaspoon salt into a bowl. Beat 1 stick butter and the sugars until pale and fluffy. Beat in egg and vanilla.
2. Beat flour mixture into butter mixture. Mix in zucchini, oats, and walnuts. Refrigerate until firm, about 1 hour.
3. Using a 1 1/2-inch ice cream scoop (about 2 tablespoons), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until edges are golden, about 17 minutes. Let cool on a wire rack.
4. Beat together remaining 1/2 stick butter, the cream cheese, and confectioners' sugar until smooth. Spread 1 heaping tablespoon filling onto the flat side of 1 cookie, and sandwich with another cookie. Repeat with remaining filling and cookies.